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1260Re: [Distillers] Inverting sugar

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    Nov 1, 2000
      Pete, Tony etc,
      Recently used this process myself to start a batch
      after breeding up my starter yeast and was amazed how quick it is and how it
      accelerates the fermentation process. Fermentation trap was bubbling away
      merrily ten minutes after closing and locking the lid. Cant comment
      regarding quality as fermentation is ongoing and havnt distilled the
      finished wash yet.
      B.r., David

      -----Original Message-----
      From: Pete Sayers <brubarn@...>
      To: Tony & Elle Ackland <Tony.Ackland@...>; 'Distillers'
      Date: Thursday, November 02, 2000 9:55 AM
      Subject: RE: [Distillers] Inverting sugar

      >Hi guys and gals, whilst i personally hav'nt used this process myself, i
      >would imagine it would speed the process of fermentation up a bit, as to a
      >difference in quality, im not sure.
      >regards Pete from Brewers Barn
      >-----Original Message-----
      >From: Tony & Elle Ackland [mailto:Tony.Ackland@...]
      >Sent: Wednesday, 1 November 2000 17:30
      >To: 'Distillers'
      >Subject: [Distillers] Inverting sugar
      >A while back, UPS wrote about INVERTING sugar, to make it easier for the
      >yeast to convert it. I saved his comments at
      > http://www.geocities.com/kiwi_distiller/sugar.htm#invert . I've also
      >heard about doing this simply by simmering the sugar & water for 5 minutes.
      >Does anyone do this ?
      >Does it make a difference, in terms of either speed of fermentation, or
      >taste of the resulting distillate ?
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